Aloo Bartha

*************************************************************

Aloo Bartha

This is one of the simple easy recipe. I got this Aloo bartha from one of my bengali friend. This is there usual side dish they have in Bengal, Bihar some of the north Indian Parts. First time when i tasted it I loved it. The only different is the mustard oil that gives the mustard falour to it and offcouse potato tastes good with what ever we mix with it. :) !! I'm from Karnataka and never tried making any recipe with mustard oil. But in North India Most of the dishes they add mustard oil only.

I'm sending this Aloo Bartha Recipe to Sia's - Monsoon Spice for her Ode To Potato and to DK - Culinary Bazaar to her event The Potato Fe(a)st. I'm so gald to send this recipe as this 2008 is a year of , International Year of the Potato (IYP) by United Nations to raise awareness of Solanum Tuberosum. Thank you Sia and DK for your effort to make it and letting us know about the importance of potatoes.

Some of the facts of Potatoes,

The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. This sentiment probably inspired the potato's scientific name, Solanum tuberosum, since solanum is derived from a Latin word meaning "soothing".

There are about about 100 varieties of edible potatoes. They range in size, shape, color, starch content and flavor. They are often classified as either mature potatoes (the large potatoes that we are generally familiar with) and new potatoes (those that are harvested before maturity and are of a much smaller size)

A baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.
Food ranking system qualified potatoes as a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.
- Blood-Pressure Lowering Potential.
- Vitamin B6-Building Cells.
- Vitamin B6-Brain Cell and Nervous System Activity.
- Vitamin B6-Cardiovascular Protection.
- Vitamin B6-Athletic Performance

Whether mashed, baked or roasted, often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. Potatoes are available year-round as they are harvested somewhere every month of the year.

This Aloo bartha taste good only with mustard oil... !! So this was my first try for mustard oil and its yummy !! Its easy and simple to make when your are tired or lazy to cook :D !!...


Ingredients

3 Potatoes of medium size
1/4 tsp Termeric powder
2 tblsp Mustard oil
1/2 tsp mustard
2 Red chillies
2-3 tblsp Coriender leafs/ Cilantro chopped
Salt as per taste

Method

1. Bake the potatoes with the skin in Micro wave for around 4-5 minutes. Orelse boil the potatoes.
2. Peel out the skin of the potatoes, If they are baked in micro wave.
3. In a pan heat up 2 tblsp of mustard oil, add mustard seeds and red chillies. This is just the seasoning.
4. Add the seasoning to the peeled potatoes, add termeric powder, salt, chopped cilantro, and smash them to a smooth paste.
5. Aloo bartha is ready to be eaten with Roti, Chapathi or Rice.. :) !! Enjoy !!





Sending it to Sia's...





And to Dk's..






About Potatoes from - Wikipedia and WHFoods

Inspiring First Award

*************************************************************

Inspiring First Award





“Nice Matters Award is for those bloggers who are nice people;good blog friends and those who inspire good feelings and inspiration.Also for those who are a positive influence on our blogging world.”


This is my first Award send by my friend Meera. I was surprised to see my name .. for a second I was just blank.. is it me !! No words to explain how happy and excited i'm.. :D !! I never thought I would be awarded !! Thank you for your support and sending me my First Award Meera !! Thank a lot dear... :)


I wish to send this award to..

Pooja - My Creative Ideas

Ramya - Mane Adige

Rose syrup

*************************************************************

Rose Syrup

The scented Rose syrup is available in any Indian shops. But, I was not able to find it so, had to make it. Its very easy and simple :)..
This can be used it in any dessert or Drink , when you wish to have a rose falvor and color.

Here is the recipe... Enjoy


Ingredients

1/4 cups water
3-4 tsp sugar
1 tsp essence of rose
1 tsp red food colouring


Method

1. Put sugar and water into a heavy pan and dissolve sugar over gentle heat.
2. Add red food color, and boil. Till the water is bit thicken.
3. Cool, then add flavouring. Cool and store in a bottle in the refrigerator.

Note : Can add enough red food colouring to give a strong colour as it will be diluted with many times its volume of milk or water.

Rose Falooda

*************************************************************

Rose Falooda


I was just thinking and thinking what to do something special for Valentine Day.. !! As I had to participate in Pooja's event.I was blank!!.. thought of making something with Pink or red. But what ??,By chance came through this falooda..

Yes, Rose Falooda, and just started searching for the recipe. Here in Kansas its very cold and not in a possition to have some ice cream.. :( !! So i have just replaced ice cream with whipped cream. My invention turned out good... :)One more thing I was not able to find Rose syrup... :( So had to make it at home.. Next time shall post easy and simple way of making Rose syrup. So keep visiting my blog :D !!

So here is my Rose Falooda... For my Valentine... :) !! and sending this to Pooja's - Valentine's Day Celebration. Thank you Pooja for making this lovely event...

Enjoy the falooda.. on the Valentines Day !!


Ingredients

2 cup Whole milk
1 2 tbsp Chinese noodles ( or falooda sev)
1 1/2 tsp Rose syrup
1/2 tsp Basil/Takmaria seeds (falooda seeds)
2 tbsp Sugar
2 tsp Whipped cream
1/2 tsp Cardamom powder
scoop of vanilla ice cream/ Whipped cream
pista, Cherries for garnishing

Method

1. Soak the Takmaria Seeds in water for atleast 1/2 hour.
2. Boil the noodles/sev in water for about 10-15 minute.
3. Drain the water from the noodles and basil seeds.
4. Boil the milk, add sugar, rose syrup, cardamom powder.
5. Let the milk cool, refrigerate it for 10-15 min.
6. Now add 2 tsp whipped cream an mix it well with the milk mixture. Just to thicken the milk. Later add boiled sev and takmaria.
7. Drop few drops of rose syrup on the base of the glass and then gently pour the falooda, without disrurbing the base syrup.(just serving suggestion, to make Falooda look attractive :)!! )
8. Top it off with a scoop of ice cream or Whipped cream, and Pista, cherries.


Here is Rose Falooda...





Which goes to..






One more view of Rose Falooda.. ready to party !!

Quinoa with Tomato Chutney

*************************************************************

Quinoa With Tomato Chutney


I'm back with one more addition to my Ekadashi menu... Quinoa with tomato chutney is my new invention !! I guess :) !!
Most of them dont know about Quinoa, Me too... I came to know about it from one of my Bengoli friend as she used to cook it for Ekadashi. Just started searching about it, Its is very easy to cook an tasty too.. The cooking time and the quantity of water to be added varies for Quinoa.

Quinoa is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. It is a pseudocereal rather than a true cereal as it is not a grass. Its leaves are also eaten as a leaf vegetable. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.
The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small "tail" that lends a pleasant crunch. The leaves of the quinoa plant can also be eaten.

Health Benifits of Quinoa,

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

There are about 1480 calories in one pound of quinoa flour or seeds. The composition of the flour is approximately: 55.3% carbohydrates, 13.1% protein, 5.8% fat, 13.6% fiber, 9.3% water, and 2.9% minerals.

I'm so excited to send my this Healthy recipe toSuganya's - Tasty Palettes, as she as stated nutritious, well-balanced, healthy recipes that can be served at breakfast. This Quinoa is a healthy grain which can be taken on the daily basis.. Not only on Ekadashi :) ..!!

So here is what I got a new dish to add it to my blog for Ekadashi menu and Healthy Eats - WBB entry.. Here comes my version of Quinoa with Tomato Chutney... A healthy breakfast on a fasting Ekadashi day.... Enjoy!!


Quinoa


Ingredients

1 cup Quinoa
3/4 cup Water
1 tsp Ghee
1/2 tsp Pepper Powder
Salt as per taste

Method

1. Wash the Quinoa with water.
2. Add ghee, pepper powder, water and, Pressure cook untill two whisle.
3. Serve with tomato chutney.


Here comes cooked Quinoa.....







Tomato Chutney


Every one are familiar with the Tomato chutney, Nothing special i guess.... :) !! But here is just a simple and easy way i prefer to make, and have with Quinoa....


Ingredients

1 cup Tomatoes Chopped
1/2 tsp Red chilly powder
1/4 tsp Tamarind paste
1/2 tsp Jaggery (if u wish to have Katta Metta taste)
Pinch of Turmeric powder
Salt as per taste


Tempering

1 tbsp Ghee
1/2 tsp Cumin seeds (Jeera)
1/2 tsp Mustard seeds
Curry leaves

Method

1. In a pan heat up the ghee, add mustard seeds, When it starts popping p add Cumin seeds and curry leafs.
2. Now add the chopped tomatoes and let it cook for few 2-3 minutes.
3. Later smash the tomatoes, add chilly powder, tamarind, jaggery, turmeric powder and add 1/4 cup of water and cook for 3-4 minutes.
Add water depending on the thickness you want the Chutney to be.
This tomato chutney can be saved for one week when refrigerated in air tight containner.






Here comes my Ekadashi plate - Quinoa with Tomato Chutney and Avocado milk shake....






This healthy plate goes to Suganya's...





Refferences : Wikipedia and WHFoods